Fried Oysters

Drain large, plump oysters and free them from small pieces of shells. Lay them on a cloth to dry. Season with milk, salt and pepper and dip in beaten egg and roll in cracker dust. Fry a light brown in hot lard and serve at once.

Creamed Oysters

Boil 1 quart of cream and thicken with 1/2 dozen of crackers. Season with 1 dessertspoon of butter, salt and pepper to taste. When boiling pour in 1 quart of select oysters, and when the ends curl, remove from stove and serve hot with crackers.

Oyster Loaf

1 loaf of bread, 1 quart of oysters fried, 1/2 teacup of tomato catsup, 1/2 dozen small pickles or 1 dozen olives. Out off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter, and place in oven to toast. Fill with a laver of hot fried ovsters, a little catsup, and pickles or olives, another layer of oysters, till shell is finished. Fasten the top on, cut in slices and serve very hot. A nice supper dish after theater.

Scalloped Oysters

Cover the bottom of baking dish with cracker crumbs and put in a layer of oysters. Sprinkle with salt and pepper and bits of butter. Cover with cracker crumbs and oysters till dish is full. Let the cracker dust lie on top in a thick layer. Pour over this the oyster liquor, 1 cup milk, 1 beaten egg and cook till oysters are well done.

Curried Oysters

(A. L. M. S.)

Ingredients. - 2 dozen oysters, 1 onion, 1 tablespoonful of curry powder. 1 dessertspoonful of flour, 2 ounces butter, juice of 1 lemon. Mode. - Chop the onion quite tine, mix the curry powder, flour and butter together, put all these ingredients in a stew pan and simmer until a light brown, stirring all the time. Add the liquor of the oysters and the lemon juice, and boil together for 5 minutes. Put in the oysters, boil up once and serve with a dish of rice.

Oyster Croquettes

(Mrs. E. B. Peirce.)

1/2 pint oysters, 1/2 pint cooked veal or sweetbreads, X heaping tablespoon butter, 3 tablespoons cracker crumbs, yolk of 2 eggs, 1 tea spoonful lemon juice. Chop the oysters and veal. Soak the crackers in oyster liquor and shape into croquettes. Dip in egg roll in crumbs and when cold, fry. Have the lard deep enough to cover croquettes and hot.

Oysters A Coquelle

1 pint oysters, 1 gill of water, 2 tablespoonfuls butter, 2 1/2 tablespoonfuls flour, 2 eggs. Put the oysters in a stew-pan, with their liquor and the gill of water. Let come to a boil. Take off the fire and strain through a colander. In a sauce-pan put the butter and flour and stir over the fire until the butter melts; then put in half the liquor and stir quickly until it thickens. Take from the fire and break into it the eggs, stirring quickly. Add one table-spoonful of parsley, salt and pepper to taste. Add oysters, put over the fire and boil 1 minute. Sprinkle with bread crumbs after placing in baking dish and brown.

Oyster Fritters

1 pint small oysters or large ones chopped. Make a stiff batter with 2 eggs, 1 teaspoon of yeast powder, and a little milk. Add ovsters and flour to thicken. Salt to taste. Drop in spoonfuls in hot fat and fry a light brown.

Fried Frog's Legs

Boil in salt water for 3 minutes. Beat 2 eggs, 1 cup of milk and salt and pepper, and dip first in egg and then in cracker dust. Put in frying basket. Dip in skillet of boiling lard and fry rich brown and serve at once.